I like making muffins. There are days when I just want to bake something simple so as to satisfy my urge to bake. (Yes, it is an addiction.) On such days, I just want to bake SOMETHING. So I’ll go look at my vast collection of cookbooks, or at the pile of recipes I have printed out to be tested, and find SOMETHING – usually a muffin recipe because muffins are quick to make, and always great for breakfast or as a snack.
Recently, I bought a book – The Ultimate Muffin Book. When it finally arrived, I was a bit disappointed because there were no pictures in the book.
Yes, I am a serious baker. I can bake without looking at pictures of the final products. But I am also a char boh (woman) and I LIKE ogling at pretty food pictures!
Yet I did buy the book, so it was only fair that I bake something from it. The recipe that really caught my eye was this one – the combination of chocolate and malt is something I find extremely hard to resist which is why this cake remains one of my favourite cakes to bake.
Anyway, I am really glad I baked these muffins because I ate 2 muffins the moment they were out of the oven, and today, I bought more Maltesers because I want to bake these muffins again!
Here’s how to make these super-delicious muffins.
To start, I melted chocolate with butter in a ban marie.
While that happened, I whisked the milk and malt powder in a saucepan over low heat until the malt powder had completely dissolved. This was then set aside to cool.
In a mixing bowl, I added the eggs and beat with the paddle attachment on my mixer for a minute. Then I added caster sugar and continued beating until the mixture was thick and pale yellow (about 3 minutes).
I added vanilla extract, then the malt powder and milk mixture. And mixed.
Then I added the chocolate and mixed that as well.
This was then poured into the dry ingredients. And using a wooden spoon, I stirred until just combined.
Using a rolling pin, I gently crushed a pack of Maltesers. Don’t whack too hard because the bag may burst and you’ll have Malteser bits everywhere!
I spooned the muffin mixture into muffin liners with an ice cream scoop.
And topped with the crushed Maltesers.
The muffins were baked for 20 minutes and allowed to cool in the muffin tray for about 5-10 minutes before I transferred them onto a wire rack to cool completely.
Which is saying a lot since I have tried so many muffin recipes!
Try making them and see if you agree with me!
- 1 cup (240ml) milk (whole, low-fat, or skim) - I used low-fat milk
- 3/4 cup (60g) malted milk powder - I used Horlicks
- 2 cups (190g) plain flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 ounces (85g) unsweetened chocolate, chopped - I used Valrhona 70%
- 3/4 sticks (85g) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 cup (225g) caster sugar - I used 170g
- 1 teaspoon vanilla extract
- 2 packs (37g each) Maltesers, crushed
- Preheat the oven to 200°C. Line muffin pan with muffin liners.
- Whisk milk and malted milk powder in a small bowl until the powder dissolves. Let stand at room temperature for 15 minutes.
- Whisk flour, baking soda, baking powder and salt in a medium bowl until uniform. Set aside.
- Place chocolate and butter in the top of a double boiler set over simmering water. Stir constantly until half the butter and chocolate have melted. Remove the top of the double boiler from the pot and continue stirring away from the heat until all the chocolate and butter have melted and the mixture is completely smooth. Cool for 5 minutes.
- In a mixing bowl, whisk the eggs for one minute, then add sugar and continue whisking until the mixture is thick and pale yellow, about 3 minutes.
- Stir in vanilla extract, the the prepared malt mixture. Pour in the chocolate mixture in a slow steady stream, whisking all the while. Finally, use a wooden spoon to stir in the flout mixture, just until moistened.
- Fill the prepared tins three-quarters full. Top with crushed Maltesers. Bake 20 minutes, or until the muffins have cracked, rounded tops and a toothpick inserted into the centre of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5-10 minutes before transferring onto a wire rack to cool completely.
- The muffins will stay fresh in an air-tight container at room temperature for up to 24 hours or up to 2 months in the freezer.
One year and 250 posts later, I still love blogging! To celebrate, I am giving away an Epica TM Accupro Digital Kitchen Scale. This is a great kitchen tool and has a capacity of 11 lbs/ 5 kg.
Here’s how to take part!
a Rafflecopter giveaway
Giveaway ends on Tuesday, May 20, 2014 at 12:00 a.m. Pacific time. The winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to overseas entrants.
I am submitting this recipe for Cook-Your-Books hosted by Kitchen Flavours.